| 1 | cup soymilk |
| 4 | eggs or 1 cup fat-free egg product |
| 1/4 | cup chopped fresh cilantro |
| 1/2 | teaspoon chili powder |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1 | cup Cascadian Farm® frozen organic sweet corn, thawed |
| 3/4 | cup shredded reduced-fat Cheddar cheese (3 oz) |
| 1 | medium tomato, seeded, chopped (3/4 cup) |
Serve with...
Corn Pocket Rolls
Total Time:
25 min
| 1. | Heat oven to 350ºF. Spray 9-inch glass pie plate with cooking spray. |
| 2. | In medium bowl, stir all ingredients except corn, cheese and tomato until blended. Stir in corn, cheese and tomato; pour into pie plate. |
| 3. | Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. |
| Heat oven to 375°F. Stir 2 tablespoons Gold Medal® all-purpose flour into other ingredients. Bake 40 to 45 minutes. |
|
| Partner quiche with a mixed-greens salad dressed with your favorite vinaigrette. |
Nutrition Information:
120 ( 50); 5g ( 2g, 0g); 145mg; 310mg; 8g ( 1g, 3g); 10g 15%; 4%; 15%; 4% 1/2 ; 0 ; 0 ; 1 1/2